12' high by 12' wide and 6' deep, the diminuative 72 square foot Swiss chalet gingerbread house inside TAPS Fish House and brewery at Dos Lagos in Corona is nothing short of enchanting.
Carpenter-designed framing crafted off-site, the structural integrity was assured when it was brought into the restaurant to be sheathed in a gingerbread recipe by Culinary Director Tom Hope. With a stained glass front window of rolled butterscotch, the inside sprayed with chocolate icing, it was time for "the crew" of 8 to get to work on gluing decorative touches with icing.
400 pounds of gingerbread
750 pounds of icing
95 pounds of vanilla wafers
20 pounds of marshmallows
and a gazillion holiday candies
Gum drops, gum balls, fruit slices, starlight mints and assorted hard candies
100 man-hours- Anyone care to calculate the calories?
If your inner-child isn't already for the cheerfulness of the season- get a gander at the complex character made by the balloon-master.